| T O P I C R E V I E W |
| cntrygrl |
Posted - Jan 19 2011 : 2:59:27 PM
We are restocked with beef and I'd like to start making meals that can be frozen. I love the idea of preparing 2 of something (like lasagna), cooking one for that night and freezing the other.
So a couple of questions. What ingredients cannot be frozen uncooked? What kind of containers do you freeze your meals in?
And of course...any, and all, recipes would be welcomed with open arms!
Thanx gals!
Tommie
~Live~Laugh~Love~
~Dust is a country accent~ |
| 14 L A T E S T R E P L I E S (Newest First) |
| campchic |
Posted - Jan 23 2011 : 07:53:07 AM
When I make lasagna I always make two pans. One to eat & one to freeze. Since there is only 2 of us, I use 9 x 9 pans instead. That way I only make one recipe(most recipes are for a 9 x 13 pan). Oh, and I don't pre-cook my noodles either. I do the same with meat loaf & meat balls. With the meatballs I freeze them individually and then put them in a ziploc. That way I only get out what I need. I don't pre-cook the meatloaf, but I do pre-cook the meatballs. I also use a large crockpot for my soups and what doesn't get eaten I freeze. I have found that ziplocs work for most things. Hope this helps!
Erin
Farmgirl #190
www.concrete-and-grace.blogspot.com |
| alpacagirl |
Posted - Jan 22 2011 : 08:55:00 AM
I rarely throw anything out. I find a way to freeze it if I can. I am gluten intollerant and buy rice pasta. It freezes and reheats as if it is fresh. Really surprised me but it does not get mushy or fall apart. It is more expensive that wheat pasta but much more versatile. It is definately worth the price because it does not overcook like wheat. I take it out of the freezer, cooked and put it into vegetable soup and it is great.
God is so good.!!! |
| FebruaryViolet |
Posted - Jan 21 2011 : 09:02:32 AM
I think this is why I don't do much make one, freeze one, like Holly just mentioned. Even though we have a 2 year old, she's currently on a hunger strike ;),and my husband eats like a bird. I made Pioneer Woman's chicken spaghetti on Sunday and I had to send my mil and fil home with a 1/3 of it and there's STILL a bunch left! He will eat leftovers, but I won't, and I'm always making something new with fresh ingredients.
I'm reading your posts and it all sounds so....good and logical, but other than stews and mashed potatoes, I just don't see myself doing much.
Oh...aside from side dishes, one of my favorite things to do with frozen mashed potatoes is Hamburger Splits! The soda fountain in the town where my mom grew up had this on their menu in the 1950's. Make a burger on a bun. Cut it in half, then put each half at the end of plate (I use diner plates (the sligtly oval ones) and then put a big dollop of mashed potatoes in the center, then cover the whole thing with beef gravy. YUM and perfect for those nights you don't want to go all out!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| HollyG |
Posted - Jan 21 2011 : 08:50:12 AM
When I am more organized, I cook ahead. My big accomplishment has been to brown several pounds of ground beef, drain, rinse, and freeze in zip-top bags. I prefer them, as I can stack a ton flat and level, whereas containers take up too much room in my particular freezer. I love doing this because I can crock-pot in the mornings before work without having to worry about browning the meat to get it started (to me, that kinda defeats the purpose of the crock-pot.)
It's also just me and my husband in our home, so I've had to learn to adjust recipes for what we can stand to eat. We love things like Mexican Chicken, but it takes us a week to eat it all. What I learned to do is half the recipe - including the soup. You can freeze cream of chicken and cream of mushroom soup! I was so excited to learn this. My recipe calls for a can of each, so I mix them together, divide the mixture in half, and package it for freezing. I can make a smaller casserole that won't last us 100 years, and have supplies for another at a later date.
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| Dirtduchess |
Posted - Jan 21 2011 : 08:14:04 AM
I didn't know that cooked bacon could be frozen. I usually bake bacon in the oven for 18 to 20 min at 400 in a foil lined jelly roll pan. I bag up what is left and put in the fridge for 4 or 5 days. I have always cooked so I could freeze at least one batch. One thing I love to do in the winter time is to make a huge batch of gumbo and freeze it into several containers. When I am in the mood I reheat the gumbo and add cooked seafood. |
| AmericanHwyFlower |
Posted - Jan 20 2011 : 9:49:10 PM
I have cooked one and frozen one for years.... it works out great for us. That way if anyone here at home can reach in the freezer and pull out an entree to thaw for supper!
Cherish Each Day |
| cntrygrl |
Posted - Jan 20 2011 : 12:24:02 PM
Oh Belle I'm all about cleaning up only once, even more of an incentive to get my butt in gear. Haven't used Peck's, my Mom (lives outside of Dewey) buys her meat at The Meat Market (pretty sure that's what its called ) in B'ville on Nowata Rd. I don't think I could go back to grocery store meat now. The quality and the price just doesn't compare.
We let our local guy know we'd like a whole beef (we split it 3 ways with my boyfriends sister and her inlaws...confused yet. lol) and he puts us on a list. Then when he has one fed out it goes to Neodesha and they let us know when it's ready. We couldn't ask for a better set up.
We did get some snow, but just a fraction compared to what we had last week. It's REALLY cold and not as pretty so I'm not too inclined to trampel out and get pictures. :) And just the other day I was thinking we needed to make that coffee date and here comes another snow. lol. I hear we're suppose to get another round Saturday night/Sunday. Isn't it time for spring!?
Hot chocolate is calling my name!
~Live~Laugh~Love~
~Dust is a country accent~ |
| Bellepepper |
Posted - Jan 20 2011 : 12:07:19 PM
Jonni, funny you should mention mashed potatoes. I got out a container of them out of the freezer this morning. I also freeze cooked bacon. I am such a sloppy cook that when I open a package of bacon, I cook it all. 1 or 2lb packages. Then I only have to clean the stove, mop the floor and wash the skillet one time.
Tommie, when I cannot get my beef from a neighbor, I buy it at Peck's in Dewey. They raise it them selves. I have heard that Neodesha has a good butcher.
Yes we have snow. Probably 3 inches or so. I went out with the snow blower and blew off the snow from the front porch, carport and my wood pile that is stacked in the carport. We mush have had a pretty good north wind with it. Supposed to get down to like 5 degrees tonight. Stay warm.
Belle |
| cntrygrl |
Posted - Jan 20 2011 : 11:54:47 AM
Jonni I have heard of freezing mashed potatoes (actually from Pioneer Woman Sharon...hehe). We are big repeaters, so what we eat tonight, we're bound to have again in a couple of weeks.
Technically there are 4 of us, we live a stone's throw from my boyfriends parents and they have a new house and great kitchen, so we cook and eat over there. Now it's not so bad, but in the summer we're usually all outside doing things until dark (9pmish). We're too tired to make anything and a sandwich isn't that appealing when you're eating them for lunch. So I'd like to kick my butt in gear and get some staples ready for the summer.
I love the idea of cooking bacon in bulk and freezing it. We buy big packages from the kiddos selling blue and gold. It's hard to thaw out the whole thing, only to need a portion. Cooking it all and freezing it would be a great option. This summer we could have bacon and tomato sandwiches in a snap (oh how my mouth is watering for fresh off the vine tomatoes).
I think I need to make a list of things I'd want to have ready in the freezer and start working towards it. How do you organize your freezer? Do you put crates in it to seperate out things? I organized the deep freeze once, but it has sense gone by the wayside. It wasn't the easiest or warmest task, I'd like the organization to last longer than it did. lol.
Loven the ideas and suggestions!
Tommie
~Live~Laugh~Love~
~Dust is a country accent~ |
| Calicogirl |
Posted - Jan 20 2011 : 10:45:47 AM
Hey Tommie,
We get local beef too! We have been getting it for the past few years as well as lamb. Such a huge difference in taste and a better price than purchasing from the market.
I haven't had any problems freezing leftover mashed potatoes either or rice. I like to make larger amounts of Marinara Sauce, Soups, Stock, Chilies, Stews, Burritos, Sloppy Joe mix etc. to freeze. It comes in so handy when there are time restraints or if we are feeling under the weather. I also have frozen Pioneer Woman's Jalapeno Poppers and Fluffy New Potatoes.
Oh, I have also pre-cooked bacon in bulk and just take out what is needed for recipes.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| nut4fabric |
Posted - Jan 20 2011 : 09:54:17 AM
I cook in large quanities all the time so I have a full freezer. I do freeze Mac and Cheese and don't have issues with the pasta if it isn't overcooked to begin with, same with lasagne. Chili and spaghetti sauce, burritos, enchiladas are some of my favorites to freeze.
Kathy |
| FebruaryViolet |
Posted - Jan 20 2011 : 09:48:18 AM
You can, however, freeze copius amounts of "made" mashed potatoes. Belle is right in that regular old steamed potaotes don't freeze well, but mashed potatoes, made with milk, butter and seasonings, freeze VERY well.
I have to say, I don't do this unless it's soup or stock. I always think I'd like to, but I remember that we have very few "repeat" meals because I'm always on to the next thing.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| cntrygrl |
Posted - Jan 20 2011 : 08:50:10 AM
Thanks for the tips. I wouldn't have thought about the potatoes and pasta. Sometime in the future I think a pressure canner is going on my birthday/Christmas list. We water bath can, but there are so many other possibilites with a pressure canner. And I didn't know corning could be put in the freezer. I just assumed glass couldn't. Learn something new everyday. :)
We have beef cattle, but we don't raise our own to butcher. We just don't have a place to feed them out, we hope too someday. We buy our beef from a local rancher here. He's a friend of ours and the meat is gooood. He used to sell it from his house, but now it has to be bought in partials (1/4, 1/2, full) and its picked up at the Neodesha butcher.
Did you have some snow and/or ice on the ground?
Tommie
~Live~Laugh~Love~
~Dust is a country accent~ |
| Bellepepper |
Posted - Jan 19 2011 : 4:31:19 PM
Tommie, can't think of anything that can't be frozen uncooked (I am sure there are some). What I do not like to freeze are potatoes and macaroni. The potatoes are grainy and the mac is mush. What I freeze most are chili, sloppy joes, mexican. I freeze chili and sloppy joes in 2 cup plastic containers. I freeze my tocomeat/refried beans/spanish rice in one plastic container. I do not like to freeze beef stew because of the potatoes. I can my veg soup for the same reason. Most of the time I just freeze the meat and cook the go withs the day I use them. One of my favorite is meatballs. I use my favorite meatball/meatloaf recipe using 2-3 pounds of meat. I bake the meatballs then freeze on a cookie sheet then package a dozen in a bag. I have several recipes that I use the meatballs for. If I am fixing a veg casarole I usually cook it along with the one that I am serving. I take it out of the oven just shy of being done. Let it cool then freeze in dish (corning can be put in the oven without thawing and bring to room temp). If I am going to need my corning dish while the casarole is in the freezer, I run hot water on the bottom of the dish until the casarole slips out. Then I put the frozen casarole in a Foodsaver vacuum seal bag.
Where did you get your beef? Do you raise your own?
Belle |
|
|
